Pecan Streusel-Topped Banana Bread

This easy recipe for Paleo Pecan Streusel Banana Bread is gluten free, dairy free + full of protein, fiber and nutrients. It’s a banana bread that tastes like a cinnamon pecan streusel coffee cake, and is perfect for an easy breakfast or dessert.

I spent the better part of my weekend purging and organizing every closet, cabinet and drawer in my house. It’s hard work, but boy is it worth it. I get high off of the feeling of having everything in its place without any clutter or unnecessary items getting in the way. Now the challenge is seeing how long I can keep it like this.

I’ve also been cleaning out my body, which was incredibly necessary after an extra indulgent December. I usually dread having to cut out all of my favorite things (mainly sugar, booze and bread – you know, the fun stuff), but this time I couldn’t wait. My body was craving it. My brain was foggy, my energy low and my motivation to do anything productive practically nonexistent. I guess this is what getting old is like?

Surprisingly, I managed to get through the first week really easily. I’m actually quite impressed – shocked even – at how well it’s been going. When I go on a “cleanse” / “detox” – whatever you want to call it – I don’t follow any particular diet, I just set my own rules and allow myself some leeway. I think that’s really important for sticking with it, at least it is for me. The food needs to be interesting, flavorful and well balanced, because if I’m not enjoying it, there’s no way in hell I’ll make it more than a day. I love food too much.

In the past year I’ve gotten really into Vegan and Paleo baking after trying and loving several different recipes, like this Raw Vegan Pumpkin Cheesecake recipe and this Double Chocolate Paleo Banana Bread recipe. I have a big sweet tooth, and baked goods are one of the hardest things for me to give up when I’m trying to keep a clean diet. Since these recipes are all made with whole, nutrient dense ingredients like maple syrup, dates, raw cashews, coconut oil and almond flour as opposed to the usual butter, white sugar and white flour, they’re a million times healthier than standard baked goods, and yet manage to taste just as delicious.

Seriously! I’m the biggest skeptic out there. If it tastes even remotely weird or healthy, I’m out. But I’ve been impressed time and time again by these recipes, so I’m committing to making and sharing more of them in 2019, starting with this banana bread, which was inspired by this recipe from the blog PaleOMG. Banana bread is super adaptable to a healthy remake because bananas provide so much of their own natural sweetness, it lessens the need to add in any more.

This recipe uses just a smidge of maple syrup – only 1/4 cup for the whole loaf, which is probably less than most people pour on their pancakes. The streusel topping has a bit of additional sweetener – just 2 tablespoons – in the form of coconut sugar, which has a lower glycemic index and more nutrients than granulated white sugar. The resulting banana bread is just sweet enough and leaves absolutely nothing to be desired (except maybe a swipe of grass fed butter).

The flavor and texture of this banana bread is strikingly similar to a traditional banana bread made with white flour, only it’s made with almond butter and coconut flour instead, so it’s packed with protein, healthy fats, fiber, vitamins and minerals. Three whole eggs add even more protein and nutrition, which will help fill you up and leave you feeling satisfied.

Healthy eating doesn’t have to be difficult, tasteless or boring, but to do it right requires thoughtful planning and a little creativity. This Paleo Pecan Streusel Banana Bread has the taste and texture of a decadent coffee cake, but it will feed your body with the nutrition it needs to thrive.

Line a 9×5 inch loaf pan with parchment paper then grease with non-stick cooking spray or butter. Preheat the oven to 350 degrees.

Add the bananas, eggs, maple syrup and vanilla to the bowl of a blender or food processor and blend until smooth. Alternatively, you can mash them up by hand or use an immersion blender. Mix in almond butter, then add the coconut flour, baking powder, cinnamon and salt. Blend or whisk until totally smooth, then pour into the loaf pan.

Make the pecan streusel topping by mixing together the coconut sugar, almond flour, cinnamon and pecans in a medium bowl. Add the butter or coconut oil and use your fingers to blend it into the dry ingredients until it forms coarse crumbles. Sprinkle evenly over the batter.

Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.

Let rest for at least 10 minutes, then use the parchment paper to lift the banana bread out of the pan. Allow to cool for another 10 minutes before slicing, but it will slice better once fully cooled (and even better when cold). Store in the refrigerator.